- 1 tbsp olive oil
- Âź onion, chopped
- 2 garlic cloves, chopped
- 1 tsp coriander seeds or 1/2 tsp ground coriander
- 1 large carrot, peeled, finely chopped
- 250ml/9fl oz hot vegetable stock
- salt and freshly ground black pepper
- 1 tbsp double cream (optional)
- 1 tbsp Greek yoghurt, to garnish
- 1 tbsp chopped fresh coriander, to garnish
- Heat the olive oil in a saucepan, then place the onion, garlic and coriander seeds into the pan and sautĂŠ over a medium heat for 3-4 minutes, or until the onion has softened.
- Add the carrot and hot vegetable stock to the pan and season to taste with salt and freshly ground black pepper. Bring to the boil and simmer for 6-7 minutes, or until the carrot has softened.
- Add the cream to the pan and stir well, then remove the pan from the heat and blend the soup until smooth using a hand blender.
- To serve, pour the soup into a serving bowl and garnish with Greek yoghurt and fresh coriander.